Scottish Shortbread
 The traditional shape for Scottish shortbread is known as 'petticoat tail': a triangular slice with a pretty fluted edge. In Scotland it is also made in special wooden moulds. |
 Scottish Shortbread |
Singin Hinny
 Singin Hinny - large, round, currant scone baked on a gridle, usually cut in half, buttered, and eaten hot. The name comes from the hissing noise it makes as it cooks. |
Snowballs
These light and airy little mouthfuls make an excellent accompaniment to low fat yogurt ice cream. |
 Snowballs |
Souffleed Orange Semolina
Semolina has a poor reputation as a rather dull, sloppy pudding, but cooked like this you would hardly recognise it. |
 Souffleed Orange Semolina |
Spiced Date and Walnut Cake
A classic flavour combination, which makes a very easy low fat, high-fibre cake. |
 Spiced Date and Walnut Cake |
Spiced Pears in Red Wine
 Serve these pears hot or cold, with lightly whipped cream. The flavours improve with keeping, so you can make this several days before you want to serve it. |
Strawberry and Apple Crumble
A high-fibre, healthier version of the classic apple crumble. Raspberries can be used instead of strawberries, either fresh or frozen. |
 Strawberry and Apple Crumble |
Strawberry Clouds
Crushed strawberries mixed into a yoghurt and vanilla meringue are transformed into a light-as-air treat. |
Strawberry Rose petal Pashka
This lighter version of a traditional Russian dessert is ideal for dinner parties - make it a day or two in advance for best results. |
 Strawberry Rose petal Pashka |
Stuffed Peaches with Mascarpone Cream
Mascarpone is a thick, velvety Italian cream cheese, made from cow's milk. Although it can be used as a thickening agent in savoury recipes, it is often used in desserts or eaten with a variety of fresh fruit. |
 Stuffed Peaches with Mascarpone Cream |
Swedish Gooseberry Pie
The butter-crumble base beneath the fruit soaks up the gooseberry juice in this hot Swedish gooseberry pie. |
 Swedish Gooseberry Pie |
Tia Maria Gateau
A feather-light coffee sponge with a creamy liqueur-flavoured filling. |
 Tia Maria Gateau |
Tofu Berry Brulee
This is a lighter variation of a classic dessert, usually forbidden on a low fat diet, using tofu, which is low in fat and free from cholesterol. Use any soft fruits in season. |
 Tofu Berry Brulee |
Tudor Pears
Careful poaching makes even the most wooden cooking pears tender and a lovely ruby red. If the oven is already heated, cook for 50 - 70 minutes at a moderate heat. |
Tuiles
Home-made wafers with summer ice-cream or fruit purees are more delicious than shop-bought ones and save a lot of money. These curved wafers were called 'tiles' because they resembled the curved, terracotta roof tiles of the French villages where they were invented. The wafer is limp when hot and can be shaped; when cooled and stiff it will hold the shape. |
 Tuiles |
Victoria Sandwich
This is a good basic recipe that can be altered for different flavors. |
 Victoria Sandwich |
Walnut Fudge Cake
Rich Walnut fudge cake is topped with a delicious icing and then sprinkled with chopped walnuts. |
 Walnut Fudge Cake |
Whisked no Fat Sponge
This classic fatless sponge does not keep well and is best eaten on the day it is made. |
Yogurt Sundaes with Passion Fruit
Here is a sundae you can enjoy every day! The frozen yogurt has less fat and fewer calories than traditional ice cream, and the fruits provide vitamins A and C. |
 Yogurt Sundaes with Passion Fruit |
Zabaglione
A mixture of eggs, sugar and Marsala fluffed up over a gentle heat that tastes wonderful eaten warm. |
 Zabaglione |
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